Lime Coconut MuffinsSubmitted by: ASYNJA
IntroductionThese are more cake like so I don't consider them breakfast food. They are also higher in calories. These are more cake like so I don't consider them breakfast food. They are also higher in calories.
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup soy milk
2 servings of Bobs Red Mill egg replacers (or 2 large eggs)
1/4 cup vegetable oil
1/2 cup key lime juice
1-1 1/2 cup sweetened flaked coconut
In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
Spray Large muffin tins lightly with cooking oil.
Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty.
Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.
Number of Servings: 12
Recipe submitted by SparkPeople user ASYNJA.